Black Forest Chocolate Cupcakes

    1 hour 25 minutes

    I adapted another cupcake recipe of mine to make these rich and moist black forest cupcakes for my husband on valentines day. He loved them and I hope you do too.


    Canterbury, New Zealand
    7 people made this

    Makes: 16 cupcakes

    • Cupcakes
    • 2 cups plain flour
    • 1 cup white sugar
    • 1/3-1/2 cup cocoa powder, to taste
    • 2 teaspoons bicarb
    • 1 cup water
    • 2 tablespoons runny raspberry jam
    • 1 cup mayonnaise
    • 1 teaspoon vanilla essence
    • 1/2 cup black forrest chaolate bar, broken into bits
    • Chocolate Icing
    • 250g cream cheese
    • 60g butter
    • 3 teaspoons thickened cream
    • 90g baking chocolate
    • 3 cups icing sugar
    • 1 teaspoon vanilla
    • 2-3 tablespoons cocoa, to taste

    Preparation:35min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hour25min 

    1. Cupcakes Preheat oven 180 degrees C. Line muffin cups with paper liners.
    2. In a bowl combine flour, sugar, cocoa and bicarb soda then mix until well combined. Add in water, jam, mayonnaise and vanilla. Beat with an electric mixer until smooth and well combined. Taste then add any more cocoa if needed to suit your taste. Fold in the crushed chocolate.
    3. Pour into prepared tin and bake in preheated oven for 15-20 minutes, until top springs back when lightly pressed. Cool on a wire rack.
    4. Chocolate Icing Cream together cream cheese, butter and cream. In a microwave save dish, melt the chocolate until smooth (20 seconds at a time, stirring between). Beat into butter mixture. Stir in icing sugar vanilla and cocoa. Taste then add any additional cocoa as needed to suit your taste. Refrigerate until ready to use.
    5. To Assemble: Pipe the chocolate icing onto the cooled cupcakes with a piping bag (or a resealable bag with one corner cut off).

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